Right now I’m doing a Whole30 so I haven’t had any chocolate/honey/maple syrup, etc. since the beginning of the month. I’m about ready to go crazy! I’m aiming for a goal so lets hope my 30 day hard work pays off. BUT once I’m done I am rewarding myself with the best Paleo cookies I have yet to try!! I promise you’ll love them! I can’t take full credit for these, I found these on a grain-free blog but I did modify it a bit to my liking!
1/4 cup grass fed butter (Kerrygold is really good).
1/4 cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1 1/2 cup blanched almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
70-80% Dark Chocolate (try to buy organic/natural chocolate – no added sugars, etc. I use a brick and just cut it into chunks).
Preheat oven to 350 degrees F.
Melt the butter in the microwave for 30 secs. If after 30 secs it’s still not fully melted, cook it for another 30 secs but watch it, you don’t want to over cook it. Then mix the butter, coconut sugar, honey, egg and vanilla in a food processor or by hand (food processor just makes it more fluffy but you can whisk it by hand as well).
Add the almond flour, coconut flour, baking soda and sea salt. Mix it all together.
Cut your chocolate into small chunks or to whatever size you like. Then mix the chocolate in with the batter by hand.
Take about 1/4 cup of the batter and roll into golf ball size and place on a cookie sheet. Because these aren’t your average cookies they aren’t going to rise so take a piece of parchment paper and place on top of the balls on your cookie sheet. Neatly pat down the balls to make them flat/cookie shaped.
Bake for 10-12 minutes or until they are a little golden around the edges.